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panfried fish with fresh beetroot salsa
Serves 4
25-35 mins
4 small diced cooked beetroot
8 chopped spring onions
1 de-seeded and chopped red onion
2 tbsp chopped fresh mint
2 tbsp lemon juice
5 tbps olive oil
4 fillets of unskinned white firm fish
a little plain flour
25g butter
1.
Put the diced cooked beetroot in a bowl and add the chilli, lemon juice, olive oil, mint and chopped spring onions. Season and stir well.
2.
Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.
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